"Cheesy" Paleo Broccoli Casserole
This "Cheesy" Paleo Broccoli Casserole is dairy free and Whole30, but you'll never know it by the delicious, creamy taste! It's a perfect holiday side dish.
Servings: 12 servings
- 2 lbs broccoli florets about 8 cups, fresh or frozen
- 1 tbsp coconut oil
- 1 onion chopped
- 4 garlic cloves minced
- Parsley flakes for garnish
- 1 1/2 cup full-fat coconut milk
- 1 cup raw cashews
- 3/4 cup nutritional yeast
- 1/3 cup apple cider vinegar
- 2 tbsp dijon mustard
- 1 tsp onion powder
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 2 eggs
Preheat oven to 350 degrees F.
Place broccoli in a 9x13 baking dish in an even layer.
Heat 1 tbsp of coconut oil a skillet over medium high heat.
Add onion and garlic and cook stirring until fragrant, about 5 minutes.
Remove from heat and add to the baking dish over the broccoli.
In a blender, add all ingredients for the "cheese" sauce, except eggs, and blend until smooth and creamy.
Pulse in the eggs until just mixed together.
Pour over the vegetables and stir together.
Bake for 1 hour until golden.
Sprinkle with parsley flakes and serve warm.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 360mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 68.7mg | Calcium: 54mg | Iron: 2.5mg